Mom's Swiss Steak

This is one of those recipes you can add to or subtract from, any way you
feel like it.  The basic recipe is this:

1 to 2 lbs. round steak, pounded until tender
1 sweet yellow onion, cut into rings
1/4 c. flour
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 16 oz. can diced tomatoes

Cut the round steak into serving-size pieces.  Shake the meat in a bag with
the flour, pepper and dried herbs.  Brown the onions and meat in a little
oil; add the wine to deglaze the pan. Stir in the diced tomatoes.  Cover the
pan
and simmer over very low heat, about 1-1/2 hours, until the meat is tender.

I add garlic, I add a little salt.  If I have green bell pepper I dice and
add some of that, too.  If you can't take the red wine, or simply don't have
it, a little cider vinegar works for deglazing the pan.  Maybe add a little
beef broth or stock, too.  It's very adaptable.  You can even put this all
in a baking dish and cover it and bake it for 1-1/2 hours.  The one thing I
have not tried it with is in enameled cast iron on the grill.  Cast iron in
and of itself isn't a great idea with something acidic like tomatoes and
wine, but I've made sausage jambalaya in my enameled CI during a power
outage.

Jill